Sautéed Chicken with Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken sautéed and served over steamed rice with savory miso-glazed eggplant for a fulfilling Japanese-inspired bowl. This Japanese-inspired comfort-food recipe, ready in about 35 minutes, pairs boneless chicken thighs, eggplant, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 Japanese cuisine 480 cal/serving

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Ingredients

400g boneless chicken thighs
2 medium (about 400g) eggplant
3 tbsp white miso paste
2 tbsp mirin
2 tbsp soy sauce
1 tbsp sake
1 tsp sugar
3 tbsp vegetable oil
3 cups steamed Japanese short-grain rice
2 stalks, sliced thin green onions
1 tsp toasted sesame seeds

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Instructions

Step 1: Slice 2 medium eggplants into 1-inch thick half-moons. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and add eggplant slices. Sauté for 5-6 minutes, flipping halfway, until tender and golden brown on both sides. Remove and set aside.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth.
Step 3: Add 1 tbsp vegetable oil to the same skillet over medium heat. Cut 400g boneless chicken thighs into bite-sized pieces and add to the skillet. Cook for 6-7 minutes, stirring occasionally, until chicken is cooked through and slightly browned.
Step 4: Return the cooked eggplant to the skillet with the chicken. Pour the miso glaze over both and stir gently, cooking for another 2 minutes until the sauce thickens and coats the chicken and eggplant evenly.
Step 5: To serve, spoon 1 cup steamed Japanese short-grain rice per bowl, top with the miso-glazed chicken and eggplant mixture, then garnish with 2 sliced green onions and 1 tsp toasted sesame seeds.